Name: Pasta with Vodka
Ingredients: 1 lb Penne or other; Tubular pasta; 5 tb Unsalted butter; 2/3 c Vodka, preferable; Polish or Russian; 1/4 ts Hot red pepper flakes; Or more to taste; 16 oz Italian plum tomatoes,; Drained, seeded; And pureed-(can use; 3/4 c Ponni crushed; Drained tomatoes); 1/2 ts Salt; 3/4 c Parmesan cheese, grated

I do implore you, do not look upon the sacrifice of Christ as an act of mere vengeance on the Father’s part. Never imagine, oh! never indulge the idea, that Jesus died to make the Father complacent towards us. Oh, no, dear friends: Jesus’ death is the effect of overwhelming and infinite love on the Father’s part; and every blow which wounds, every infliction which occasions sorrow, and every pang which rends his heart, speaks of the Father’s love as much as the joy, the everlasting triumph, which now surrounds His head.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Polish	Pastas, Sauces	4	Servings

INGREDIENTS

1	lb	Penne or other
		Tubular pasta
5	tb	Unsalted butter
2/3	c	Vodka, preferable
		Polish or Russian
1/4	ts	Hot red pepper flakes
		Or more to taste
16	oz	Italian plum tomatoes,
		Drained, seeded
		And pureed-(can use
		3/4 c Ponni crushed
		Drained tomatoes)
1/2	ts	Salt
3/4	c	Parmesan cheese, grated

INSTRUCTIONS

Preparation : In a large pot of boiling salted water, cook the penne until
al dente (tender but firm) for 8 to 10 minutes. Meanwhile, melt the butter
in a large noncorrodible skillet over moderate heat.  Add the vodka and hot
pepper and simmer for 2 minutes.  Add the pureed tomatoes and cream and
simmer 5 minutes longer.  Season with salt. When the pasta is al dente,
drain well and pour into the skillet with the hot sauce. Reduce the heat to
low, ad the cheese and mix thoroughly. Voila! Serve with a salad and good
bread (it's pretty rich and very potent). Serve 4 to 6. Walt MM
Posted to MM-Recipes Digest V3 #258
Date: Fri, 20 Sep 1996 17:19:59 -0400
From: Walt Gray <waltgray@mnsinc.com>

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